Description

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Cancer is a dreaded disorder of abnormal cell growth leading to life threatening complications and if uncontrolled may also lead to death. Exploring nutraceuticals from plant materials to replace synthetic drugs and also to overcome their side effects has raised interest in recent times. Hence, in the present work two well-known spices Zingiber officinale (ginger) and Alliium sativum (garlic) which are also used in traditional medicine were studied for their anti-cancer effect on gastric cancer by in silico, in vitro and in vivo studies. To start with, the screening for bioactivity of four major phytocompounds from ginger ( 6]-Gingerol, 10]-Gingerol, 8]-Shogal, Zingerone) and four from garlic (Alliin, Allicin, Diallydisulphide, S-allyl cysteine) were subjected to in-silico docking analysis using Autodock software on pro-inflammatory markers (NFkB, COX-2) and apoptotic markers (Bax and Bcl2). It was found that 6]-Gingerol showed pronounced activity in terms of docking score among other compounds in ginger whereas Alliin showed a potent docking score among all the other compounds in garlic. Considering the impressive results from in-silico analysis, 6]-Gingerol as well as Alliin was quantified in both fresh and dried ginger and garlic respectively. It was identified that 6]-Gingerol and Alliin content in fresh ginger and fresh garlic was more in comparison to dried ginger extract and dried garlic extract respectively.